VEGETABLE FOODS. 



185 



cake is of a bright-yellow color. If dark in color it has either been 

 subjected to pressure while too hot, or has spoiled from being kept in too 

 moist a place, and hence is of poor quality. In good condition it should 

 have a pleasant, oily smell and a nutty taste, and should be hard and 

 dry. When in good condition such a fodder is readily taken by domestic 

 animals; although, especially if not perfectly fresh and of the first 

 quality, the cattle must be gradually accustomed to it. Under all cir- 

 cumstances it is advisable to administer it dry, mixed up with other 

 forms of' fodder. In contact with hot fluids it develops an extremely 

 unpleasant taste. To milk cattle from three to five pounds, to draught 

 oxen three to four pounds, and to beeves six pounds for every thousand 

 pounds of body weight may be given. Sheep and cattle may receive 

 from one-half to one pound, and horses one to two pounds. An 

 additional advantage of this substance as a fodder is its great cheap- 

 ness. 



The table on the preceding page gives, in the first eight columns, 

 the percentage composition of the various forms of food-stuffs which may 

 be employed for the nutrition of the herbivorous domestic animals. The 

 last three columns give the average degree of digestibility of their 

 organic constituents. 



TABLE II. 

 Percentage Constituents of Solids in Ordinary Fodders. 



Foods. 



Nitrogen- 

 ous Con- 

 stituents. 



Non-nitro- 

 genous 

 Extractive 

 Matters. 



Fats. 



Cellulose. 



Ash. 



Prairie grass, .... 



12.0 



52.4 



3.2 



24.0 



8.4 



Bed clover, . 







18.4 



42.8 



3.8 



28.0 



7.0 



Prairie hay, . 







11.0 



46.9 



2.8 



31.6 



7.7 



Clover-hay, . 







15.7 



43.1 



3.7 



30.0 



7.5 



0at-6traw, . 







4.8 



41.5 



2.5 



46.0 



5.2 



Bean-straw, 







12.1 



3*.4 



2.0 



40.5 



7.0 



Potatoes, 







8.0 



82.8 



1.2 



4.4 



3.6 



Fodder-beets, 







9.3 



75.6 



0.9 



7.5 



6.7 



Barley, ■ . 







13.0 



76.0 



2.4 



6.1 



2.5 



Oats, .... 







14.0 



65.6 



7.0 



10.4 



3.0 



Corn, .... 







12.1 



75.0 



7.5 



3.4 



2.0 



Beans, .... 







29.2 



54.1 



2.1 



10.8 



3.8 



Rapeseed-cake, . 







35.7 



33.2 



10.8 



12.4 



7.9 



Bye-meal, . 







13.7 



80.5 



2.4 



1.5 



1.9 



Wheat-bran, 







15.8 



61.8 



4.3 



11.0 



7.1 



Malt, .... 







27.0 



46.8 



2.3 



15.9 



8.0 



Beer-mash (brewers' grains] 

 Potato-mash, 







20.7 



44.4 



7.1 



22 4 



5.4 







18.1 



59.8- 



2.6 



11.7 



7.8 



Fresh milk, . 







26.6 



37.4 



30.0 





6.0 



Skimmed milk, . 







35.0 



50.0 



7.0 





8.0 



Flesh, . ... 







83.0 



7.8 



3.8 





5.4 



Meat residue (from extracts), 





82.2 





13.6 





4.2 



